The Perfect Meringue Roulade
Ingredients:
• 4 egg whites
• 200g caster sugar
• 1tbsp cornflour
• 50g hazelnuts or almonds, chopped
• ½ tsp white vinegar
• Icing sugar, to dust
• 300ml double cream
• 1tbsp clear honey
• Few drops vanilla essence
• 400g mixed berries
1. Preheat the oven to 200'C/400'F/Gas 6. In a clean grease-free mixing bowl whisk the egg whites until they form stiff peaks, then gradually add the sugar, a spoonful at a time, whisking well after each addition until thick and glossy. Sift in the cornflour and fold in along with the nuts and vinegar.
2. Line a 20cm x 30cm tray with baking parchment. Add the mixture, spread evenly in the tray and cook for 18-20min. Until it feels dry to the touch.
3. Remove from the oven and turn out onto a clean sheet of baking parchment dusted with icing sugar. Roll up and allow to cool.
4. Whip the cream with the honey and vanilla. Carefully unroll the roulade and spread with the cream and half the fruit.
5. Re-roll and place on a serving plate. Decorate with the remaining fruit and dust with icing sugar to serve.
